Summer Carrot Ribbon Salad

June 26, 2015 by 3 Comments

summer carrot ribbon salad

Thin ribbons of rainbow colored carrots are the star in this salad, they add crunch and beautiful vibrant colors of purple, yellow and orange. This salad is perfect for a hot summer day, it’s garden fresh, healthy and light.

carrot ribbon salad ingredients

This is a different version of a rainbow carrot ribbon salad I made a couple of years ago, here.

This time I added crunchy radishes, Persian cucumber ribbons, red onion, yellow and red pepper strips, arugula, a handful of toasted hazelnuts, and for a little heat, thin slices of jalapeno.

carrot ribbon salad ingredientssummer carrot ribbon salad

I like to keep the dressing nice and light by either using a simple vinaigrette or one of my favorites, olive oil and fresh lemon juice whisked together with a little parmesan cheese or another favorite of mine I’ll post in the recipe section.

summer carrot ribbon salad

For a fabulous light summer meal add some grilled shrimp or fish on the side, then you won’t feel guilty about a nice sweet dessert!

5.0 from 1 reviews
Summer Carrot Ribbon Salad
 
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A colorful,crunchy, light and healthy summer salad using the freshest produce of the season!
Author:
Ingredients
  • 1 bunch of rainbow carrots, made into thin ribbons using a vegetable peeler
  • ½ red onion, sliced into strips
  • 1 yellow and red pepper cut into strips
  • 2 or 3 Persian cucumbers, made into ribbons using a vegetable peeler
  • 8 radishes, sliced thin
  • a large handful of arugula or fresh spinach
  • 1 small jalapeno, thinly sliced ( optional)
  • a small handful of toasted hazelnuts, slightly crushed
  • CREAMY LEMON PARMESAN DRESSING
  • 3 heaping tablespoons of good mayonnaise
  • 3 tablespoons of lemon juice
  • 3 tablespoons of olive oil
  • 2 tablespoons of grated parmesan
  • a pinch of salt and cracked pepper
  • Whisk everything together, taste for seasoning.
Instructions
  1. Gently toss all salad ingredients into a bowl, place on a nice platter, then drizzle dressing over the top when ready to eat.
  2. LIGHTER LEMON PARMESAN DRESSING
  3. All ingredients as in the creamy version, minus the mayonnaise, whisk together and drizzle on top os salad ingredients.

 

 

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3 Comments Filed Under: Salads, Summer Tagged: , ,

Last Minute Cookout Sides

June 18, 2015 by 7 Comments

grilled veggie platter with red pepper feta dip

With Father’s Day right around the corner you might want to add a couple more side dishes to your menu if you’ll be having a cookout. Here’s a few inexpensive and simple to make ideas that are always a hit and look quite impressive.

grilled veggies

Nothing is more inviting than a big platter of grilled vegetables, it’s colorful, healthy and there’s something for everyone and they go with everything! I toss or brush my veggies with olive oil, salt and pepper then stick them on the grill, this all can be done the day before.

After they cool down I like to store my veggies in a large container in layers between sheets of foil, just get them to room temperature before serving.

roasted red pepper and feta dip

I like to serve them with a dip of some sort, one of my favorites is this Feta and Red Pepper Dip. It’s adapted from an old Cooks Illustrated recipe. So simple to make, everything goes into a food processor, the flavors are fantastic and go wonderful with the grilled veggies. (recipe below)

grilled veggies with red pepper feta dip

I grilled up some asparagus, broccolini, red pepper, cauliflower, eggplant, zucchini, yellow squash, and slices of red potatoes.

grilled veggies with red pepper feta diproasted garlic tomatoes

Another popular side are these Roasted Plum Tomatoes with Whole Garlic Cloves. 

I like using the plum tomatoes because you only need a couple on your plate, and they too go with everything. The thing that takes them over the top is the addition of whole roasted garlic cloves, they’re soft, sweet and when mingled with the oil and tomato juice, my oh my!

I roast the peeled garlic cloves ahead of time in a foil packet, just drizzle with olive oil, add salt and pepper and some herbs if you like. Fold up the packet, roast at 375 for around 45 minutes or until soft.

For the tomatoes, use 6 or 7 plums, cut in half lengthwise and placed in a shallow baking dish with 1/2 cup of olive oil, fresh thyme, rosemary, dried oregano, salt and pepper. Distribute the pre-roasted garlic all around and roast at 400 degrees until tomatoes start to burst and the juices begin to mingle with the oil. You could then finish it off by placing the pan under the broiler for a few seconds for a deeper color, but don’t walk away, keep watching. Garnish with fresh snipped basil.

 

grilled potato and asparagus napoleon

Here’s an oldie but goodie in my archives. Grilled Potato and Asparagus Napoleon, it’s layered with tangy goat cheese and grilled red pepper and garnished with balsamic glaze and olives, so easy to make and it tastes out of this world good!

grilled veggie salad

And last but not least, cut up those grilled veggies and toss them into a nice big Grilled Vegetable Salad,  you can’t go wrong with that!

Happy Grilling

5.0 from 1 reviews
Last Minute Cookout Sides
 
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Feta and Red pepper Dip. Use this dip to enhance grilled veggies of all kind! Recipe adapted from Cooks Illustrated.
Author:
Serves: 2 cups
Ingredients
  • 8 oz. Feta cheese
  • 1 6 oz. jar of roasted red peppers, drained and patted dry
  • juice of ½ lemon
  • pinch of red pepper flakes
  • ¼ cup of olive oil
Instructions
  1. Blend everything into a food processor until mostly smooth.
  2. Pour into a bowl, drizzle with oilve oil and garnish with basil.

 

 

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7 Comments Filed Under: Side Dishes, Summer, Vegetables Tagged: , , , , , , ,

Spaghetti Squash “Cacio e Pepe” with Asparagus Ribbons

June 8, 2015 by 14 Comments

spaghetti squash cacio e pepe style with asparagus

This recipe is a little twist on the classic Roman dish, “Cacio e Pepe”, which in Italian means, cheese and pepper. It’s traditionally made with three main ingredients, pasta, Pecorino Romano and crushed black pepper, there’s a little debate on using butter or olive oil, I use a combination, and never are there any added vegetables to the dish.

It’s simple and easy and most definitely comfort food at it’s finest!

cacio e peppe with spaghetti squash and asparagus

Like I said this is a twist on the classic, so in my version I decided to replace the pasta with wonderful spaghetti squash and for color and added depth of flavor I tossed in slightly cooked and wilted asparagus ribbons.

spaghetti squash cacio e pepe style with asparagus

The same bold and creamy flavor of the Pecorino Romano comes out and balances the spiciness of the coarsely crushed fresh peppercorns just like in the traditional version.

I repeat, crushed fresh peppercorns!

Please don’t use that stuff that’s been sitting on a shelf for ages and looks consistently the same when you sprinkle it on, it will ruin the dish.

spaghetti squash cacio e pepe style with asparagus

The asparagus is simply shaved with a vegetable peeler and then slightly wilted in a saute pan then scattered about all over the top.

spaghetti squash cacio e pepe style with asparagus

Remember, the cheese and pepper are the key ingredients in this recipe, so don’t be shy!

spaghetti squash cacio e pepe style with asparagus

I promise you won’t even miss the pasta!

5.0 from 2 reviews
Spaghetti Squash "Cacio e Pepe" with Asparagus Ribbons
 
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A twist on the classic Cacio e Pepe replacing the pasta for spaghetti squash and adding some asparagus ribbons.
Author:
Ingredients
  • 1 medium to large spaghetti squash
  • 1 lb asparagus, on the thicker size, not thin,shaved with a vegetable peeler into ribbons
  • 2 tablespoons butter
  • 2 tablespoons of olive oil, plus extra drizzle for sauteing asparagus
  • ¾ cup of coarsely grated Pecorino Romano cheese
  • ¼ cup of finely grated Pecorino Romano cheese
  • Coarsely crushed fresh peppercorns, to taste. Don't be shy!
Instructions
  1. Preheat oven to 375, line baking sheet with parchment, cut spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle inside of each half with olive oil and season with salt and pepper. Place cut side down on parchment and cook until a knife goes through easily, be careful not to overcook.
  3. Let squash cool completely then shred with a fork to get long strands.
  4. Place squash strands on a paper towel to get the dampness out for a few minutes.
  5. Drizzle a saute pan with olive oil and place asparagus ribbons in tossing them until wilted and bright green. Remove so they can stop cooking.
  6. In the same saute pan add the 2 tablespoons of butter and the 2 tablespoons of olive oil, toss in the spaghetti squash strands and the ¾ cup of coarsely grated Pecorino, tossing gently until heated through and cheese starts to melt, also add in some cracked pepper while tossing. If it seems to thick add a couple of tablespoons of water to thin it out.
  7. Place on a platter, arrange asparagus ribbons all around and add the finely grated pecorino all over and more pepper.
  8. Finish off with a quick drizzle of olive oil.

 

 

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